Salmon Kebab Monkfish Kebab Rub
Salmon Monkfish 2 tsp. Flaming Dust
Spring onions Nectarines 1 ½ tsk. brown sugar
Yellow courgette Asparagus 1 ½ tsk. salt
Lime Lemons (for approx. 500 gm fish)
Start by combining the ingredients for the rub. Then cut the fish into 2×2 cm pieces and
coat them in the rub. Cut the plums, nectarines and citrus fruit into quarters, the
spring onions/asparagus into approx. 4-cm pieces, and halve and slice the courgette into discs.
Now skewer the vegetables, fruit and fish (if using wooden skewers, soak them
in water first). Baste the vegetables with oil – possibly combined with the last of the rub – before
putting the kebabs in the oven/ a grill pan /on the barbecue for 5-6 minutes, depending on
how high the heat is. We like a bit of char on our kebabs.
Serve the kebabs with a crisp salad. For a more filling meal, serve with slices of grilled bread drizzled with some olive oil.